Butterhead Lettuce and Strawberry Salad with Blue Cheese and Candied Pecans
This beautiful salad is a vibrant celebration of summer's freshest flavors. Juicy strawberries, creamy blue cheese, and molasses-spiced candied pecans create the perfect balance of savory and sweet with a satisfying crunch. Tossed in a bright balsamic vinaigrette, it’s an elegant salad that’s effortless to make.
Salad Ingredients
- 2 heads butterhead lettuce, torn
- 16 oz strawberries, washed, trimmed, and sliced
- 1/2 red onion, chopped
- 4 oz blue cheese, crumbled
- 1 cup candied pecans (prepared below)
Dressing Ingredients
- 1/4 cup olive oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 1 tablespoon balsamic vinegar
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
Candied Pecan Ingredients
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 2 tablespoons unsalted butter
- 2 tablespoons molasses
- 2 cups pecan halves
Directions
- Line a rimmed baking sheet with parchment paper and set aside. Preheat the oven to 250°F. In a small dish, mix the salt, cayenne pepper, coriander, cinnamon, paprika, and cumin until evenly combined.
- In a microwave-safe dish, melt the butter. Mix the molasses with the warm butter. In a small bowl, drizzle the pecans with the butter-molasses mixture. Sprinkle with the spice mixture and gently toss until the pecans are evenly coated.
- Spread the coated pecans evenly on the prepared baking sheet, leaving space between them. Bake for 35–45 minutes, stirring occasionally, until evenly browned. Allow the pecans to cool before preparing the salad.
- Note: This recipe makes extra candied pecans. Enjoy them as a snack, gift them, add them to yogurt and berries, or use them as an ice cream topping.
- Prepare the salad ingredients. Wash and tear the butterhead lettuce into large pieces. Wash, trim, and slice the strawberries. Chop the red onion.
- In a large bowl, combine the lettuce, strawberries, and red onion.
- In a large-mouthed jar, whisk together all dressing ingredients until emulsified.
- Drizzle the dressing over the salad and gently toss. Top with the blue cheese and candied pecans. Add additional salt and pepper to taste before serving.